march 2011 pantry raid - tasting tableremaining cinnamon sugar over the top, saving any remaining...

Pumpkin and Coconut Milk Soup

Creamy Three-Cheese Polenta

Baked Pasta with Spinach and Mushrooms

Country Pork Ribs with White Beans and Kale

Sauerkraut with Honey-Mustard Dressing

Puff Pastry Pull-Apart Cake

page 2

page 3

page 4

page 6

page 7

page 8

Tasting Table's March 2011 Menu

page 1

march 2011

Sponsor

• This Tasting Table menu is made possible by our sponsor, Campbell’s®. For over 130 years, Campbell’s® Condensed Soups have been a must-have pantry staple.

• While you prepare to clean out for the spring harvest, enjoy Campbell’s® recipe ideas and cooking tips throughout this menu. For more ideas, visit www.campbellskitchen.com.

Pantry RaidMAKE ROOM FOR SPRING’S HARVEST WITH THIS USE-IT-OR-LOSE-IT MENU

Cooking Tip from

For more information and tips, visit our sponsor

at www.campbellskitchen.com

http://www.campbellskitchen.com/RedAndWhite.aspx?fbid=Vi4VyG07iSi




Pumpkin and Coconut Milk SoupM A K E S 4 S E R V I N G S

I N G R E D I E N T S

• 1 tablespoon canola oil• 2 tablespoons minced shallot• 1 teaspoon minced garlic• 1½ teaspoons kosher salt, divided• One 15-ounce can pure pumpkin puree• One 13-ounce can coconut milk• ¼ cup fresh lime juice• ¼ cup fish sauce• ½ teaspoon sambal oelek or Sriracha, plus more for serving• ¼ cup chopped cilantro• ¼ cup thinly sliced scallions• ¼ cup crushed Asian rice crackers (optional)

D I R E C T I O N S

1. In a large pot, heat the canola oil. Add the shallot and garlic and cook over medium-high heat until lightly browned, about 1 minute. Season with ½ teaspoon of the salt.

2. Add the pumpkin puree to the pot and whisk to combine with the shallots and garlic. Cook the mixture over medium-high heat, whisking, until the pumpkin puree begins to bubble around the edges, about 2 minutes. Whisk in the coconut milk until the mixture is smooth; lower the heat to medium and simmer for 5 minutes.

3. Add the lime juice, fish sauce, sambal oelek and the remaining teaspoon of salt and stir. Simmer for 5 minutes.

4.Divide the soup among 4 cups or bowls. Garnish with the cilantro, scallions and crushed rice crackers, if using, and serve immediately.

page 2

march 2011

Sponsor

SOUP SCOOP

Campbell’s® works with farms to ensure that only the finest-quality vegetables are used. The condensed soups are not boiled down; their chefs simply add less water from the start, so there’s more room for flavor. By letting you add the water, they can make the cans lighter and smaller. This makes Campbell’s® condensed soups a better value for you, and also good for the planet!

Visit www.campbellskitchen.com to learn more.




Cooking Tip from





Creamy Three-Cheese Polenta M A K E S 4 S E R V I N G S


• Two 12-ounce cans evaporated milk• 1 cup water• 1 teaspoon kosher salt• 1 cup instant polenta• ½ cup grated Parmigiano-Reggiano cheese• 2 ounces fresh goat cheese (about ¼ cup)• 4 ounces Brie (about ½ cup), rind removed• Freshly ground black pepper

D I R E C T I O N S

1. In a large saucepan over medium-high heat, combine the evaporated milk, water and kosher salt and bring to a boil, whisking occasionally to break up any skin that forms on the surface.

2. Lower the heat to medium and add the polenta in a steady stream while whisking to combine. Once the liquid has been absorbed, lower the heat to low and cook the polenta for 5 minutes, whisking continuously.

3. Whisk in the Parmigiano-Reggiano, followed by the goat cheese and Brie. Add pepper to taste and serve immediately.

page 3

march 2011

Sponsor

MAKE IT EASY & CHEESY

Use Campbell’s® Condensed Cheddar Cheese soup as the base for a creamy sauce to toss with steamed broccoli, cauliflower or asparagus. It’s also perfect on baked potatoes for a delectably different side dish.

Visit www.campbellskitchen.comfor more recipes and ideas.

menu tips• Form leftover polenta into cakes

and fry or bake until crisp.• For an indulgent breakfast, add

some lardons of bacon to the polenta and top with a poached egg.

pro tips




Cooking Tip from





Baked Pasta with Spinach and MushroomsM A K E S 4 S E R V I N G S


• 1 pound spinach (not baby spinach), tough stems removed• ¼ cup olive oil, divided• ½ pound mixed wild mushrooms or button mushrooms, stems

discarded and caps coarsely chopped• 1 teaspoon kosher salt, divided• 1 teaspoon chopped garlic• 1 tablespoon chopped shallot• 1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried

thyme• ½ cup dry white wine• 2 tablespoons unsalted butter• 2 tablespoons all-purpose flour• 2 cups milk• 1 cup grated Parmigiano-Reggiano cheese, divided• 1 pound pasta (such as gemelli or penne) cooked according to

package instructions• Freshly ground black pepper

D I R E C T I O N S

1. Preheat the oven to 400°. Place the spinach and ½ cup of water in a microwave-proof bowl and cover with plastic wrap. Microwave on high for 2 to 3 minutes or until the spinach is wilted and cooked through. Transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it to remove as much water as possible, then roughly chop and set aside.

page 4

march 2011

Sponsor

CREATE SIMPLE SAUCES

Incorporate one of Campbell’s® Condensed cooking soups intorecipes to create delicious sauces. Layer Cream of Chicken soup in a lasagna, or drizzle a delicious tomato-y sauce made from Condensed Tomato soup over meatloaf.

Visit www.campbellskitchen.com for more recipes and ideas.

• The assembled dish (through Step 4) can be covered and refrigerated overnight. Bring to room temperature before baking and add 15 minutes to the baking time.

pro tips




Cooking Tip from





2. In a large, ovenproof skillet, heat 2 tablespoons of olive oil until shimmering. Add the chopped mushrooms and season with ½ teaspoon of salt. Cook the mushrooms over medium-high heat, stirring occasionally, until they soften and begin to brown, about 5 minutes.

3. Add the remaining 2 tablespoons of olive oil to the pan along with the garlic, shallots, cooked spinach, thyme and remaining ½ teaspoon of salt. Cook until the garlic and shallots are fragrant, about 2 minutes, then transfer the mixture to a bowl. Add the wine to the pan and cook until it reduces by half, scraping up any browned bits. Pour the wine over the mushroom mixture and set aside. Clean the skillet and return it to medium heat.

4.Add the butter to the skillet. When it has melted, sprinkle the flour into the pan and stir constantly, cooking until the mixture is lightly browned, about 2 minutes. Whisk in the milk and bring to a simmer, whisking, until thickened, about 3 minutes. Whisk in ½ cup of the Parmigiano-Reggiano, then stir in the mushroom mixture. Add the cooked pasta to the sauce and toss to coat. Top the pasta with the remaining ½ cup of grated Parmigiano-Reggiano.

5. Transfer the skillet to the oven and bake until the sauce bubbles, about 25 minutes. Remove from the oven and let cool for 5 minutes before serving.

page 5

march 2011






Country Pork Ribs with White Beans and KaleM A K E S 4 S E R V I N G S


• ½ cup orange juice• ¼ cup olive oil• 1 tablespoon chopped garlic• 1 tablespoon grated ginger• ½ teaspoon dried thyme• ¼ teaspoon smoked paprika (hot or sweet)• 3 pounds country spare ribs (about 4 meaty ribs)• 1 bunch (about ½ pound) regular or Lacinato kale, stems

removed, leaves finely shredded• One 15.5-ounce can cannellini beans, drained and rinsed• 1 teaspoon kosher salt, divided

D I R E C T I O N S

1. Preheat the oven to 425º. In a blender, combine the orange juice, olive oil, garlic, ginger, thyme and paprika and blend on high until emulsified, about 30 seconds. Place the ribs in a shallow dish, pour the marinade over the ribs and turn to coat. Let stand at room temperature for 20 minutes.

2. Meanwhile, in a large Dutch oven, toss the kale with the white beans and ½ teaspoon of salt. Lay the pork ribs on top of the kale and beans. Pour the marinade over the ribs and vegetables. Season the tops of the ribs with the remaining ½ teaspoon of salt.

3. Bake in the oven, uncovered, until the rib meat is cooked through and very tender, about 1 hour. Serve each rib with a scoop of the beans, kale and sauce that forms during baking.

page 6

march 2011

Sponsor

GIVE NEW LIFE TO LEFTOVERS

Make a quick and simple supper by combining leftover chunks of chicken, turkey, roast pork or beef with your favorite frozen vegetable blend and any of Campbell’s® Condensed Cream or Cheese soups.

Visit www.campbellskitchen.com for full recipes and more ideas.

• Serve this dish alongside the creamy polenta (page 4) for an easy weeknight dinner.

pro tips




Cooking Tip from





Sauerkraut with Warm Honey-Mustard DressingM A K E S 4 S E R V I N G S


• 2 tablespoons unsalted butter• 1½ pounds sauerkraut (about 4 cups loosely packed), drained • 2 tablespoons apple cider vinegar• 1 teaspoon whole-grain mustard• 1 tablespoon honey• ¼ cup chopped Italian parsley

D I R E C T I O N S

1. In a large skillet, warm the butter over medium-high heat until bubbling and lightly browned, about 2 minutes. Add the sauerkraut and toss to coat. Lower the heat to medium. Spread the sauerkraut evenly in the pan and cook, stirring occasionally, until it begins to brown around the edges, about 10 minutes.

2. In a measuring cup, stir the vinegar with the mustard and honey until combined. Remove the skillet from the heat, add the dressing and toss to coat. Garnish with the parsley and serve.

page 7

march 2011

• Turn this dish into a meal by serving it with pan-fried sausages or roasted chicken thighs.

pro tips






Puff Pastry Pull-Apart CakeM A K E S O N E 9 - I N C H P A S T R Y


• 1 pound prepared puff pastry, thawed and unrolled• ¼ cup granulated sugar• ½ teaspoon ground cinnamon• ¼ cup finely chopped bittersweet chocolate• ¼ cup chopped almonds• 2 tablespoons powdered sugar (optional)

D I R E C T I O N S

1. Preheat the oven to 400°. Line the bottom of a 9-inch spring-form pan with parchment paper and set aside. Cut the puff pastry into ½ -inch-by-2-inch rectangles or, if working with scraps, smaller squares or rectangles. In a bowl, add the sugar and cinnamon and stir to combine. Toss the puff-pastry pieces in the cinnamon sugar until coated.

2. Arrange the sugared puff-pastry pieces on the bottom of the prepared springform pan in about two layers (there will be gaps and spaces). Sprinkle about 1 tablespoon of the remaining cinnamon sugar over the top, saving any remaining sugar for another use.

3. Bake the puff pastry in the oven for 20 minutes, until the pieces are puffed and beginning to brown. Lower the oven to 350° and continue baking until the sugar starts to caramelize, about 20 minutes. Top with the chopped chocolate and almonds and bake for 10 minutes longer, until the chocolate is melted and the almonds are toasted.

4.Let the pastry cool for 10 minutes, then remove the springform ring. Using a large spatula, lift the pastry off the parchment paper and transfer to a serving plate. Dust with powdered sugar, if desired, and serve warm.

page 8

march 2011

• This dessert is flexible: In addition to chocolate and almonds, try adding pieces of dried fruit such as cranberries or coconut, or even a jar of preserves.

• This recipe is a great way to use up leftover puff-pastry scraps that you’ve saved from making tarts and other dishes.

pro tips


Sponsor

RECIPES FOR REAL LIFE

If you’re looking for an easy way to revive your weeknight dinners,

Campbell’s® Condensed Soups are a must-have pantry staple. With a few kitchen secrets up your sleeve (and one of Campbell’s® Condensed great-for-cooking soups), you’re just minutes away from a dinner sensation.Visit www.campbellskitchen.com



Cooking Tip from





march 2011

page 9



1. Heat the oil in a 5-quart saucepot over medium-high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.

2. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry, and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.

3. Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.

Looking for more ways to clear out your pantry?Try this recipe presented by

M O R O C C A N C H I C K E N S T E W

• 2 tablespoons olive oil• 8 skinless, bone-in chicken thighs

(about 2 pounds)• 2 medium red onions, sliced (about 2 cups)• 1 large green pepper, cut into 1-inch pieces

(about 1 ½ cups)• 2 cloves garlic, finely chopped• 1 teaspoon ground cinnamon• 1 tablespoon curry powder• 1 can (10 ¾ ounces) Campbell's® Condensed

Tomato Soup• ⅓ cup golden raisins• 1 can (about 15 ounces) chickpeas

(garbanzo beans), rinsed and drained• ⅓ cup slivered almonds, toasted

Pantry Raid



march 2011 pantry raid - tasting tableremaining cinnamon sugar over the top, saving any remaining...

Documents